Make the gingerbread syrup first by combining water, sugar, ginger and cinnamon.

Bring mixture to a boil in a large saucepan stirring constantly. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Remove from the heat, cover and set aside to cool.

Stir vanilla into cooled syrup.

For gingerbread latte:

Make a shot of espresso (1/4 cup) and steam 1/2 a cup of milk.

Pour the espresso into a warm cup. Stir in the syrup & as much of the hot milk as you like/the cup permits and top with milk foam.

If you like, add a garnish of whipped cream with a grating of fresh nutmeg or a super thin Moravian cookie star._________________God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor

That sounds great Rainey, and I love that you threw in the Moravian cookie on the side! I grew up in a Moravian community in NC and worked a the local cookie factorie packaging up all those delicate little cookies. I have a shipment on the way to NZ to give as Christmans presents, always a big hit.